Tofu Vegetable Soup with Bean-Thread Noodles

This Asian-style soup featuring bean thread noodles, tofu, and greens, is ideal when you’re in a hurry for something warming. It can be on the table in about 20 minutes.

Serves: 4 to 6

One 3- to 4-ounce package cellophane (bean-thread) noodles

One 32-ounce carton low-sodium vegetable stock

One cup or so snow peas, trimmed and cut in half,
or 3/4 cup thawed frozen green peas

4 to 6 ounces fresh baby spinach or arugula, or a combination

One 16-ounce tub firm tofu, cut into 1/2-inch dice

2 teaspoons minced fresh or jarred ginger, or more, to taste

2 scallions, thinly sliced

1 teaspoon dark sesame oil

2 tablespoons reduced-sodium soy sauce, or more, to taste

Freshly ground black pepper to taste

In a heatproof container, combine the cellophane noodles with enough boiling water to cover. Let stand, covered, for 15 minutes, or until al dente. Drain well, then place on a cutting board and chop in several directions to shorten the noodles.

While the noodles are soaking, combine the stock with 1 cup water in a soup pot. Bring to a simmer, then add the remaining ingredients and cook briefly, just until the spinach is wilted and the soup is well heated through.

Remove from the heat, stir in the noodles, and season with soy sauce and pepper. Taste to adjust ginger as well. If the soup gets a bit crowded, add a bit more water and adjust the seasonings again. Serve at once.

Variations: Use Asian greens like bok choy, tatsoi, or mizuna in place of or in in combination with the spinach or arugula. Add small amounts of other veggies if you’d like — thinly sliced mushrooms or red bell pepper are good in this, too.